Sofitel Rome Villa Borghese Unveils Innovative Beverage and Culinary Program, Inspired by Roman Heritage and Pop Culture

Sofitel Rome Villa Borghese has proudly unveiled an ambitious new beverage program at its acclaimed rooftop restaurant and bar, Settimo, marking a significant evolution in its luxury guest experience. Perched high above the Eternal City, Settimo offers breathtaking panoramic views that encompass the lush Villa Borghese gardens and the iconic dome of St. Peter’s Basilica, a backdrop that recently garnered global attention through its prominent feature in the latest season of the hit Netflix series, Emily in Paris. This strategic enhancement solidifies Settimo’s position as a premier destination for both discerning locals and international travelers seeking a sophisticated blend of Roman tradition and contemporary innovation.

Settimo: A Rooftop Oasis with Star Power

The name Settimo, meaning "seventh" in Italian, alludes to its enviable seventh-floor location, providing an unparalleled vantage point over Rome’s historic cityscape. This elevated perspective allows guests to immerse themselves in the grandeur of the city, from the ancient pines of Villa Borghese to the distant majesty of the Vatican. Its recent appearance in Emily in Paris has propelled Settimo into the global spotlight, illustrating the growing phenomenon of "set-jetting" or "screen tourism," where popular television shows and films inspire travel to their filming locations. The series, known for its vibrant portrayal of European locales and aspirational lifestyles, has a proven track record of boosting tourism to its featured sites. For Sofitel Rome Villa Borghese, this exposure on a globally streamed platform offers invaluable visibility, translating into heightened interest and increased bookings from a new generation of travelers eager to experience the Roman chic depicted on screen.

The hotel itself, a meticulously restored 19th-century Roman palazzo, stands as a testament to timeless elegance on a quiet, upscale street in the heart of Rome. Its prime location places guests within easy walking distance of some of the city’s most cherished cultural landmarks, including the historic Trevi Fountain, the art-rich Villa Medici, and the bustling Spanish Steps. The Sofitel brand, renowned for blending French art de vivre with local culture, imbues the hotel with a relaxed yet refined atmosphere. It successfully evokes the intimate feel of a luxurious Roman home, allowing guests to feel genuinely immersed in the picturesque charm and vibrant essence of the Italian capital.

A Symphony of Flavors: The New Beverage Program

The cornerstone of this initiative is Settimo’s innovative new beverage program, a masterclass in Italian mixology that reimagines classic aperitivo staples and introduces an exclusive collection of signature drinks. This program is designed to offer a dynamic and sophisticated experience, where each cocktail tells a story, blending tradition with a playful, modern twist. The aperitivo, a cherished Italian ritual of pre-dinner drinks and light bites, is elevated here, inviting guests to savor the moment as the Roman sun sets.

Among the standout creations, several cocktails pay homage to both Italian culinary heritage and the hotel’s newfound pop culture fame:

• Pain au Chocolat Negroni: This intriguing concoction exemplifies the fusion of French and Italian influences. The Negroni, a quintessential Italian aperitivo cocktail with its distinctive bitter-sweet profile, is reimagined with the subtle, comforting notes of pain au chocolat, a beloved French pastry. This innovative twist likely incorporates cocoa or chocolate-infused spirits or liqueurs, adding a layer of richness and a touch of sweetness that complements the Negroni’s traditional gin, vermouth, and Campari base. It’s a clever nod to Sofitel’s French roots and its Roman setting.
• Tiramisu Espresso Martini: A dessert in a glass, this cocktail marries two Italian icons: the beloved tiramisu dessert and the potent espresso. The Espresso Martini, a modern classic, receives an Italian makeover, likely incorporating coffee liqueur, vodka, and a creamy element reminiscent of mascarpone, perhaps with a dusting of cocoa. It offers a decadent, invigorating experience, perfect as an after-dinner digestivo or a spirited pick-me-up.
• Panettone Fashioned: Celebrating Italy’s festive spirit, this drink reimagines the Old Fashioned cocktail with the flavors of panettone, the traditional Italian Christmas bread. This seasonal inspiration suggests the use of fruit, candied peel, or vanilla notes, possibly infused into the whiskey base or incorporated through complementary liqueurs, providing a warm, aromatic, and sophisticated profile that evokes holiday cheer.
• Trevi Royal: This signature drink is a direct and enchanting tribute to Rome’s most famous fountain, the Trevi Fountain, and its legendary coin-tossing ritual. Garnished with a chocolate gold coin, the Trevi Royal promises a touch of magic and a symbolic wish for a return to Rome. The recipe, as shared by the hotel for home recreation, provides a glimpse into its luxurious composition. While precise measurements are often proprietary, typical professional ratios for the ingredients listed would be:
  • Trevi Royal Recipe (Estimated Quantities):
    • Yield: 1 serving
    • Glass: Champagne flute
    • Ingredients:
      • 1 oz (30ml) Premium Vodka
      • 0.5 oz (15ml) Chambord (Raspberry Liqueur)
      • 0.25 oz (7.5ml) Crème de Cassis (Blackcurrant Liqueur)
      • 0.25 oz (7.5ml) Italian Amaro (e.g., Averna or Montenegro)
      • 0.25 oz (7.5ml) Mezcal (for a smoky undertone)
      • Chilled Brut Champagne, to top
      • Absinthe, for two sprays (from an atomizer)
      • 1 Chocolate Gold Coin, for garnish
    • Instructions: Combine vodka, Chambord, crème de cassis, amaro, and mezcal in a batch ahead of time and keep refrigerated. Ensure all ingredients are thoroughly chilled before serving. Pour approximately 2 ounces of the chilled pre-mix into an elegant Champagne flute. Gently top with chilled Champagne, allowing the bubbles to lift the flavors. Finish with two delicate sprays of absinthe from an atomizer, which adds an ethereal aromatic layer. Garnish with a single chocolate gold coin, serving as a sweet nod to the Trevi Fountain tradition. Serve immediately to capture its effervescence and charm. Note: These quantities are professional estimates to provide a complete recipe; actual proportions may be proprietary to Sofitel Rome Villa Borghese.

These meticulously crafted cocktails align with contemporary mixology trends, which increasingly emphasize culinary influences, storytelling through drinks, and the use of high-quality, often local, ingredients. The program at Settimo reflects a commitment to offering not just beverages, but an entire sensory experience.

Executive Chef Giuseppe D’Alessio’s Roman Culinary Masterpiece

Complementing the innovative beverage program is the culinary vision of Executive Chef Giuseppe D’Alessio, who presides over Settimo’s kitchen. Chef D’Alessio is renowned for his contemporary Roman dishes, a culinary philosophy that respects the rich heritage of Roman cuisine while infusing it with modern techniques, lighter preparations, and artistic presentation. His approach typically involves sourcing the finest local and seasonal ingredients, transforming traditional flavors into refined and imaginative creations that delight the palate.

A prime example of this culinary artistry, also inspired by the hotel’s presence in Emily in Paris, is the Carbonara Tortelli with Pecorino Foam, Crispy Guanciale, and Seasonal Truffle featured on the current menu. This dish is described poetically as blending "Parisian charm with a Roman soul, elegance in its shapes, lightness in its colors and character in its flavors." The "Roman soul" is unmistakably the Carbonara, one of Rome’s most beloved and iconic pasta dishes, traditionally made with eggs, Pecorino Romano, guanciale, and black pepper. By transforming it into a tortelli, Chef D’Alessio elevates its presentation and texture. The "Parisian charm" likely refers to the refined plating, the delicate nature of the tortelli, and perhaps a certain lightness in the overall composition that appeals to a sophisticated, internationally-minded palate, mirroring the aesthetic of the show. The "elegance in its shapes" speaks to the perfectly formed pasta parcels, while "lightness in its colors" might hint at a creamy, rather than heavy, sauce. The "character in its flavors" ensures that despite the contemporary twist, the robust and comforting essence of Carbonara remains intact, amplified by the luxurious additions of Pecorino foam and seasonal truffle.

For enthusiasts wishing to recreate this culinary marvel, the hotel has generously shared the recipe. Here are the estimated professional quantities to complete the preparation for a party of ten:

• Carbonara Tortelli with Pecorino Foam, Crispy Guanciale and Seasonal Truffle Recipe (Estimated Quantities):
  • Yield: 10 servings
  • Ingredients:
    • Pasta Dough:
      • 200g Fine Semolina Flour
      • 300g "00" Italian Flour
      • 5g Fine Sea Salt
      • 11 Large Egg Yolks (approx. 200g)
      • 2 Whole Large Eggs (approx. 100g)
      • 1.5 tablespoons Extra Virgin Olive Oil
    • Carbonara Filling:
      • 11 Large Egg Yolks (approx. 200g)
      • 2 cups (approx. 200g) Grated Pecorino Romano cheese
      • 1.5 cups (approx. 150g) Grated Parmigiano Reggiano cheese
      • ¾ cup (approx. 180ml) Heavy Cream (35% fat)
      • 5g Freshly Ground Black Pepper, or to taste
    • Pecorino Foam:
      • 2 cups (approx. 480ml) Whole Milk
      • 2.5 cups (approx. 250g) Grated Pecorino Romano cheese
      • 1.25 cups (approx. 300ml) Heavy Cream (35% fat)
    • Crispy Guanciale:
      • 200g Guanciale (cured pork jowl), cut into approximately 0.25-inch (Brunoise) cubes
    • Garnish & Finishing:
      • 10-20g Fresh Seasonal Truffle, thinly shaved
      • Extra Virgin Olive Oil, for finishing
      • Freshly Cracked Black Pepper, for finishing
      • Coarse Sea Salt, for pasta cooking water
  • Instructions:
    • Pasta Dough: On a clean work surface or in the bowl of a stand mixer fitted with a dough hook, combine the semolina flour, "00" flour, and salt. Create a well in the center. Add the 11 egg yolks, 2 whole eggs, and 1.5 tablespoons of olive oil into the well. Begin incorporating the wet ingredients into the dry, kneading until a smooth, elastic dough forms (approximately 10-15 minutes by hand, 7-10 minutes in a mixer). Wrap the dough tightly in plastic film or vacuum seal it, then refrigerate for a minimum of three hours to allow it to rest and hydrate.
    • Carbonara Filling: In a high-speed blender or Thermomix, combine the 11 egg yolks, 2 cups of grated Pecorino Romano, 1.5 cups of grated Parmigiano Reggiano, ¾ cup of heavy cream, and freshly ground black pepper. Blend the mixture while gently heating it to approximately 180°F (82°C) to pasteurize the eggs and melt the cheeses, creating a smooth, rich consistency. Immediately cool the mixture rapidly over an ice bath to prevent further cooking. Transfer the cooled filling to a piping bag and refrigerate until needed.
    • Pecorino Foam: In a blender or Thermomix, combine the whole milk, 2.5 cups of grated Pecorino, and 1.25 cups of heavy cream. Blend and heat the mixture to 180°F (82°C) until the cheese is fully incorporated and the mixture is homogenous. Strain the liquid through a fine-mesh sieve to ensure a silky-smooth texture. Pour the strained mixture into a 0.5-liter culinary siphon. Charge the siphon with two N2O cartridges according to the manufacturer’s instructions. Keep the siphon warm in a bain-marie at approximately 140°F (60°C) until ready to serve, ensuring the foam remains light and stable.
    • Crispy Guanciale: Cut the guanciale into small, even Brunoise cubes (approximately 0.25-inch or 0.6 cm). Render the guanciale slowly in a dry skillet over low heat. Cook until the cubes are golden brown and deliciously crispy. Drain the rendered guanciale on paper towels to remove excess fat and keep it warm until plating.
    • Shaping the Tortelli: Retrieve the rested pasta dough from the refrigerator. Using a pasta machine, roll the dough through progressively thinner settings until it reaches the desired thickness (typically the second or third thinnest setting). Using a 3.5-inch (approx. 9 cm) diameter round cutter, cut out uniform pasta rounds. Pipe a small mound of the chilled carbonara filling into the center of each pasta round. Fold the dough over the filling to create a half-moon shape, then firmly press and seal the edges to enclose the filling. Bring the two corners of the half-moon together and press to form the classic tortelli shape. Place the finished tortelli on trays lightly dusted with semolina flour to prevent sticking.
    • Cooking and Finishing: Bring a large pot of generously salted water to a rolling boil. Carefully add the tortelli to the boiling water and cook until they are just tender (al dente), which typically takes approximately three to four minutes. Drain the tortelli, reserving about half a cup of the pasta cooking water. In a large sauté pan, add a splash of the reserved pasta water and a drizzle of extra virgin olive oil. Add the drained tortelli and gently toss to emulsify the sauce and coat the pasta evenly.
    • Plating: Arrange the hot tortelli artfully in a wide, deep bowl or plate, leaving a small empty space in the center. Scatter the crispy guanciale over the tortelli. Season with a final flourish of freshly cracked black pepper. Using the siphon, dispense the warm pecorino foam into the empty center of the plate, creating a light and airy cloud. Finish the dish by shaving generous curls of fresh seasonal truffle over the entire plate. Serve immediately and enjoy the harmonious blend of textures and flavors. Note: These quantities are professional estimates to provide a complete recipe; actual proportions may be proprietary to Sofitel Rome Villa Borghese.

A Historic Palazzo, A Modern Icon

Beyond its culinary and mixology prowess, Sofitel Rome Villa Borghese offers an experience that seamlessly blends historical grandeur with modern luxury. The transformation of a 19th-century palazzo into a contemporary hotel required meticulous attention to detail, preserving architectural integrity while integrating state-of-the-art amenities. The hotel’s interiors reflect a sophisticated design aesthetic, combining French elegance with Roman classical elements, creating spaces that are both opulent and inviting. Soft lighting, rich textures, and carefully curated artworks contribute to an ambiance of refined comfort.

Its location is a major draw, offering guests the tranquility of a quieter street while remaining just steps away from Rome’s vibrant pulse. The proximity to the Spanish Steps means easy access to high-end shopping and bustling piazza life. Villa Medici provides cultural enrichment, while the Trevi Fountain offers a glimpse into Roman folklore and a perfect photo opportunity. This strategic positioning allows the hotel to serve as an ideal base for exploring the city’s treasures, whether guests are drawn to ancient history, Renaissance art, or contemporary Roman culture.

The relaxed atmosphere the hotel cultivates is a deliberate choice, aiming to provide a sanctuary where guests can unwind after a day of exploring. This sense of being "truly immersed" is achieved through personalized service, where staff anticipate needs and offer bespoke recommendations, ensuring each guest’s stay is unique and memorable. From the concierge arranging private tours to the sommelier guiding wine selections, every interaction is designed to enhance the feeling of being a cherished resident, rather than merely a visitor.

Broader Implications for Roman Tourism and Luxury Hospitality

The launch of this innovative beverage and culinary program at Sofitel Rome Villa Borghese, coupled with its Emily in Paris feature, carries significant implications for Roman tourism and the broader luxury hospitality sector. In a post-pandemic world, travelers are increasingly seeking unique, authentic, and culturally resonant experiences. By blending traditional Roman flavors with contemporary twists and leveraging popular culture, the hotel positions itself as a leader in offering just that.

This initiative contributes to Rome’s ongoing efforts to revitalize its tourism industry, particularly in the high-end market. Luxury travelers often prioritize distinctive experiences, and Settimo’s offering provides a compelling reason to choose Sofitel. It differentiates the hotel in a highly competitive market filled with historic properties, by demonstrating a forward-thinking approach to guest engagement. The "set-jetting" trend, amplified by the hotel’s TV appearance, creates a new avenue for attracting younger demographics and pop culture enthusiasts who might not traditionally consider a luxury palazzo.

Furthermore, the emphasis on quality ingredients, sophisticated mixology, and chef-driven cuisine elevates Rome’s reputation as a global culinary destination beyond its traditional trattorias. It showcases the city’s capacity for innovation within its deep-rooted gastronomic traditions. By providing recipes for its signature creations, Sofitel Rome Villa Borghese also extends its brand experience beyond the hotel, fostering a deeper connection with guests and fans alike, inspiring them to bring a piece of Roman luxury into their own homes. This strategic blend of heritage, innovation, and media savvy positions Sofitel Rome Villa Borghese as not just a hotel, but a dynamic cultural hub at the heart of the Eternal City.